Go to all recipes
Chinese-style chicken and sweetcorn soup

Chinese-style chicken and sweetcorn soup


Follow our easy recipe to make this Chinese takeaway classic at home

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1035kj 241kcal
  • Fat
    Low 17%
  • Saturates
    Low 14%
  • Sugar
    Low 17%
  • Salt
    High 17%

% of adult’s reference intake | Carbohydrates per serving : 16g


  • 1 clove garlic
  • 2 spring onions
  • 1 tbsp vegetable oil
  • 500ml chicken stock
  • 1 tbsp reduced salt soy sauce
  • 2 tbsp cornflour
  • 75ml water
  • 1 Co-op cooked chicken breast portion, skin removed
  • 1/2 Co-op corn on the cob, kernels removed
  • 1 large Co-op British egg
  • 1 tbsp fresh coriander, finely chopped (or 1 tsp dried)


  1. Finely slice the garlic and spring onions, saving some onions to garnish with
  2. Soften in a pan with the oil for 2-3 mins, over a medium heat
  3. Add the chicken stock and soy sauce and bring to the boil
  4. Whisk the cornflour, mixed with 75ml water, into the stock, stirring continuously, until thick
  5. Shred the cooked chicken and add to the pan with the corn kernels
  6. Return to the boil and simmer for 4-5 mins
  7. Take the soup off the heat and stir in the egg, lightly beaten
  8. Add the coriander, and season with ground white pepper
  9. Divide between 2 bowls and serve sprinkled with the rest of the spring onion

Explore more recipes